No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt Recipe

Introduction

This No-Knead Rosemary Cranberry Bread is a delightful twist on classic artisanal bread, combining fragrant rosemary and tart cranberries for a unique flavor. With just a few simple ingredients and minimal effort, you can enjoy homemade bread with a crisp crust and tender crumb.

Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries
• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling
• Sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, combine the flour, instant yeast, salt, and rosemary.
2. Step 2: Stir in the dried cranberries, then add the warm water and olive oil. Mix until a sticky dough forms.
3. Step 3: Cover the bowl and let the dough rest at room temperature for 12 to 18 hours.
4. Step 4: Preheat your oven to 450°F (230°C). Place a Dutch oven with its lid inside the oven to heat for 30 minutes.
5. Step 5: Turn the dough out onto a floured surface and shape it into a ball. Place the dough on parchment paper.
6. Step 6: Carefully transfer the dough with the parchment into the hot Dutch oven. Cover it and bake for 30 minutes.
7. Step 7: Remove the lid and continue baking for an additional 15 minutes, or until the bread is golden brown.
8. Step 8: Cool the bread on a wire rack. Before serving, drizzle with olive oil and sprinkle with sea salt.

Tips & Variations

• For a nuttier flavor, try adding 1/4 cup chopped walnuts or pecans along with the cranberries.
• If fresh rosemary isn’t available, dried rosemary works well—just use about one-third the amount.
• Use a kitchen towel instead of plastic wrap to cover the dough for better airflow during fermentation.
• Experiment with different dried fruits like cherries or apricots for a fun variation.

Storage

Store the bread at room temperature wrapped in a clean tea towel or bread bag for up to 3 days. For longer storage, slice and freeze the bread in an airtight container for up to 1 month. To refresh, toast slices directly from frozen or warm in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in warm water first and let it activate for about 5-10 minutes before mixing with the flour.

Do I have to use a Dutch oven to bake this bread?

Using a Dutch oven helps create steam for a crisp crust, but you can bake on a baking stone or sheet. Place a pan of hot water in the oven to add steam and improve crust texture.

No-Knead Rosemary Cranberry Bread with Olive Oil & Sea Salt Recipe

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★★★★★

4.5 from 98 reviews

• Author: Hugo
• Total Time: 12 hours 65 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Diet: Vegetarian

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Description

This No-Knead Rosemary Cranberry Bread combines rustic charm with rich flavors, featuring aromatic fresh rosemary and sweet dried cranberries. The hearty loaf is infused with olive oil and topped with flaky sea salt, creating a perfectly crispy crust and tender crumb without the need for kneading. Ideal for a cozy breakfast or an elegant accompaniment to any meal.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/2 cup dried cranberries
• 1 1/2 cups warm water
• 2 tablespoons olive oil, plus more for drizzling

Topping

• Sea salt, for sprinkling

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Instructions

1. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, instant yeast, salt, and chopped rosemary until evenly distributed.
2. Add Cranberries and Liquids: Stir in the dried cranberries, then pour in warm water and olive oil. Mix thoroughly until a sticky dough forms, ensuring all ingredients are well incorporated.
3. First Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rest at room temperature for 12 to 18 hours. This slow fermentation develops flavor and texture without kneading.
4. Preheat Dutch Oven: Place a Dutch oven with its lid in the oven and preheat to 450°F (232°C). Allow it to heat for 30 minutes so it’s piping hot for baking.
5. Shape the Dough: Lightly flour your work surface and turn the dough out onto it. Shape the dough gently into a ball without deflating it. Transfer the dough ball onto a piece of parchment paper.
6. First Bake: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift and place the dough into the pot. Cover with the lid and bake for 30 minutes, allowing the bread to steam and develop a crust.
7. Second Bake: Remove the lid and bake the bread uncovered for an additional 15 minutes. This step crisps and browns the crust beautifully.
8. Cool and Finish: Transfer the bread to a wire rack to cool. Once slightly cooled, drizzle extra olive oil on top and sprinkle with sea salt for enhanced flavor and texture before serving.

Notes

• Use a Dutch oven or any heavy oven-safe pot with a lid to create steam for a crisp crust.
• For best results, use fresh rosemary; however, dried rosemary can be substituted.
• The long ferment time is essential for flavor and texture development, so plan ahead.
• Letting the bread cool before slicing helps prevent it from becoming gummy inside.
• Store leftover bread wrapped in a cloth at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: no-knead bread, rosemary bread, cranberry bread, olive oil bread, homemade bread, rustic bread, easy bread recipe, artisan bread